Of course, the fat intestine is special, so it can't be done without cleaning it. Therefore, people who love to eat fat intestines must take a few minutes to look at the following methods. After reading it, you will know how to clean fat intestines easily.
How to clean fat intestines
0 1
First find a pair of scissors to cut off the fat outside the pig's large intestine. If you don't have scissors, you can scrape them off with boning knife or tear them by hand, which is a little harder.
02
After removing the fat and oil, fill the large intestine with water first. Then find a chopstick, push the skin in from the opening of the intestine, and turn the inside of the intestine outside. If you feel troublesome, you can directly cut the large intestine slowly along the intestine with scissors.
03
Then add some flour and salt to the basin, add a little water, and rub the pig's large intestine repeatedly until a large amount of glue is produced. Then rinse with clean water.
04
If there is no flour, raw flour for cooking will do. If there is no flour, just use salt. Finally, add a little water with cooking wine or white vinegar, rub it again, and finally rinse it.
The irresistible temptation of fat intestines
-Spicy pork intestines-
By an kitchen 520
material
Ingredients: 200g fat sausage.
Accessories: 50g of pepper, 0g of pepper10g, 20g of dried pepper, 0g of onion10g, 0g of ginger10g, 2 eggs, appropriate amount of potato starch, 5g of chilli sauce10g, 5g of chicken essence, 3g of sugar and 3ml of sesame oil.
method of work
1. Clean the whole fat sausage from the inside out, add appropriate amount of pepper (5g), onion ginger (5g each), cooking wine and water, and press in a pressure cooker for10min.
2. Change the fat sausage into small pieces, stir the eggs and starch evenly in advance, and then wrap them evenly outside the fat sausage.
3. Put oil (500ml) in the pot. When it is heated to 50% heat on medium heat, put the fat sausage in and fry it until it is very golden, crispy outside and tender inside, and remove it to control the oil.
4. Leave the bottom oil in the pot, heat it to 50% heat on medium heat, add dried Chili, pepper, onion and ginger slices, and saute.
5. After that, pour in the spicy sauce, saute again, then add the fat sausage and pepper segments and saute.
6. Add chicken essence, sugar and sesame oil when cooking.
Dry pot and fat intestines. Materials:
250g of semi-cooked fat sausage in supermarket, 0/00g of onion/kloc-,4 red peppers, 2 green garlic seedlings, 5 peeled garlic and a little ginger slices.
Spices:
Half a tablespoon of pepper, 2 dried peppers, 3 fragrant leaves, 2 star anise, cinnamon 1 piece, Danxian watercress 1 tablespoon.
Seasoning:
Laoganma Douchi 1 tbsp, white wine 1 tbsp, soy sauce 1 tbsp, oyster sauce 1 tbsp, vegetable oil, and flour.
Practice:
1, the fat sausage is washed with flour from the inside out.
2. Soak pepper, star anise, dried pepper, cinnamon and fragrant leaves in cold water for 20 minutes.
3. Cut the fat sausage into sections.
4, put a little oil in the pot, put the fat sausage into the pot and fry the water.
5. Add the soaked spices and saute.
6. Stir in soy sauce, oyster sauce and white wine.
7. Inject a little broth or water.
8. Move all the ingredients in the pot to the pressure cooker, press the pork ribs button, and then remove the fat sausage separately.
9, onion cut into pieces, red pepper washed and cut into pieces, green garlic seedlings washed and cut into long sections.
10. Chop the watercress in Danxian County.
1 1, put a little oil in the pot and fry garlic until fragrant.
12, add Danxian watercress and stir-fry until fragrant, then put Laoganma Douchi.
13, add onion and red pepper and stir-fry until fragrant.
14, add fat sausage and stir well.
15, add a little magic kitchen stock and stir well.
16, add green garlic seedlings, push them evenly, and put them in a dry pot.
Tip:
1, when washing the inside of the fat sausage, you can put one end on your thumb, push it while pulling it out with the other hand.
2. If an ordinary pressure cooker is used, simmer on low heat for about 15 minutes after charging.
3. The fat sausage was previously fried with soy sauce and oyster sauce. The douban in Danxian County and Laoganma are salty, so be careful if you put salt separately.
Many people will dislike the taste of pig's large intestine, but everyone who eats it knows that it is a good dish, which is classic with any ingredients and has certain nutritional value. My husband likes this dish very much. Every time, he lets me make a dry pot and fat intestines. When I go to the vegetable market and see something for sale, I buy 20 yuan. When I go home, I will be a good mother-in-law and praise my cooking.
Fat intestine is also known as pig intestine and pig intestine. Pork intestines are used to transport and digest food. They have strong toughness, are not as thick as pork bellies, and have a proper amount of fat. According to the function of pig intestine, it can be divided into large intestine, small intestine and intestine head, and their fat content is different. The small intestine is the thinnest and the intestine head is the fattest.
Pig large intestine has the effects of moistening dryness, tonifying deficiency, quenching thirst and stopping bleeding. Can be used for treating weakness, thirst, proctoptosis, hemorrhoid, bloody stool, constipation, etc.
Pork sausage potato
Raw materials:
200 grams of dried potatoes
Appropriate amount of oil and salt
Garlic and sugar in moderation
Appropriate amount of chilli sauce and chives
Appropriate amount of green pepper and red pepper
(1) Dried potatoes are soaked in cold water half a day in advance;
(2) garlic is diced, green pepper and red pepper are cut into small pieces, and chives are cut into sections;
(3) oil and chilli sauce in a hot pot;
(4) add garlic and stir fry;
(5) lower the fat intestine;
(6) Stir-fry for a while, and add potato chips;
(7) Stir-fry the salt and sugar;
(8) Finally, put the chopped green and red peppers and shallots;
(9) Stir well, turn off the fire and put in a bowl.
It's better to marinate the fat sausage first. It's definitely a loss for those who like to eat fat sausage to cook this dish.
After the large intestine of the pig is cut, it is soaked in water, accompanied by auricularia auricula, sliced green pepper and sliced red pepper. First, it is fried with onion, ginger and garlic, and then it is put into the cooked large intestine for stir-frying, adding fresh raw extract, coloring with soy sauce, seasoning with salty sugar, removing fishy smell with cooking wine, and finally serving.
My experience.
After washing the pig's large intestine with vinegar or salt. Cook it in a pot for eight minutes, and take out small pieces of the same size. Drain the water. Add ginger and garlic in a hot pot, stir-fry dried peppers until fragrant, then add a proper amount of bean paste to stir-fry red oil, and then stir-fry large intestine. (Remember not to fry the large intestine too dry) The large intestine is almost fried. Add salt, monosodium glutamate, chicken essence, sugar, sweet noodle sauce, soy sauce to taste, and then add a little soy sauce to color. Finally, sprinkle garlic sprouts and stir fry before taking out the pan. Finally, paste your own fried large intestine
I like griddle intestines.
The specific method is as follows: clean the purchased pig large intestine, cut it into small pieces, put the large intestine into a cold water pot, pour 2 spoonfuls of white wine or cooking wine, throw in a few scallion pieces and ginger slices, cook for 20 minutes with strong fire, take it out, put oil in the pot, throw in 10 a few peppers when the oil is cold, stir-fry slowly, and then add the scallion pieces, garlic, shredded ginger, dried pepper and soaked. Add a spoonful of oyster sauce, a spoonful of soy sauce, color, stir-fry, add some salt, a spoonful of white sugar, pour in boiling water, and drown12 of the ingredients, turn over, cover the lid, stew until the juice is dry, first add vegetables such as bell pepper, carrot and celery, stir-fry for 2 minutes, and then add vegetables such as cucumber and lettuce.
Cleaning of pig large intestine and several methods
Before cleaning, turn the large intestine upside down and pick up all the oil and dirt inside. then
1, when cleaning the pig's large intestine, add some vinegar and a tablespoon of alum to the water, rub it several times, and then rinse it with clear water several times to make it clean.
2, buy pig intestines and other water, add some salt and alkali before cleaning, which can reduce its odor.
3. Washing pig intestines and pig bellies with rice washing water is also very effective.
4. Wash the pig intestines with sauerkraut only twice, and the fishy smell can be basically eliminated.
5。 Your own secret recipe can be washed with flour and vinegar several times.
How to burn the large intestine to be soft?
When pork intestines are cooked, the large intestine will be cut into sections of about 10 cm and cooked thoroughly in boiling water. It usually takes more than half an hour to cook the large intestine until it is tender. Secondary processing will be more convenient, mainly for seasoning.
Never throw the raw large intestine directly into the pot for frying, as no one will chew it.
Jiu zhuan da Chang
Raw materials: pork intestines, Shaoxing wine, soy sauce, white sugar, vinegar, coriander powder, pepper noodles, cinnamon noodles, Amomum villosum noodles, chopped green onion, Jiang Mo, cooked lard, pepper oil, clear soup and refined salt.
Method: Wash the pig's large intestine, rub it with vinegar and salt inside and outside, remove dirt, rinse it, put it in a boiling water pot, add onion, ginger and wine to cook it, take it out and cut it into sections, then blanch it in a boiling water pot, take it out and drain it; Heat a wok over medium heat, pour lard into it, heat it to 70%, fry it in the large intestine until it turns red, take it out, leave oil in the wok, add onion, ginger and minced garlic to fry until fragrant, cook vinegar, add soy sauce, white sugar, clear soup, refined salt and Shaoxing wine, quickly stir it in the intestines, move it to low heat, and cook until the soup is tight, add pepper noodles, cinnamon noodles and Amomum villosum noodles, and sprinkle with pepper oil.
Features: ruddy color, soft texture, sour, sweet, fragrant, spicy and salty, fresh and delicious, and extremely palatable.
Fried large intestine
Raw materials: 400g of cooked pig intestine, 20g of coriander segment, 0g of green onion100g, 20g of soy sauce (soy sauce), 5g of cooking wine and 2g of refined salt.
Method: Insert the green onion into the large intestine, then color the large intestine with cooking wine, soy sauce and refined salt, put the frying spoon on the fire to relax the oil, and when it is 60% hot, fry the smearing medium from the large intestine into the oil spoon? Take out the golden red, remove the green onions, cut the fried large intestine into horseshoe pieces with an oblique knife, put them on a plate, and decorate both sides of the plate with coriander segments.
Features: crisp outside and tender inside, rich onion fragrance and palatable fragrance.
"Stew the fat sausage" is the simplest way. Just cut the fat sausage into small pieces about one centimeter long. It will taste more delicious if there are blood tofu, pork liver, pork belly and other things stewed together. Add ginger, garlic, aniseed, cooking wine, soy sauce, sugar and salt in moderation. If it is delicious and spicy, you can put some dried peppers and peppers into the pot. The amount of cold water is just right. Cover the pot and bring it to a boil. Materials can also include some vegetables, mushrooms, peanuts, dried tofu and so on.
Stir-fried pork intestines with onion
Raw materials: shallot 1 00g, pig intestine 250g, red pepper 1 piece, ginger1piece, peanut oil 20g, salt10g, monosodium glutamate 8g, oyster sauce 5g, white sugar 3g, a little pepper 5g, Shaoxing wine 5g and sesame oil 5g.
manufacturing process
1. Cut shallots; Wash the pig's large intestine, cook and cut into strips; Cut red pepper into strips; Shred ginger.
2. Add oil to a wok, stir-fry with shredded ginger, add pork intestines, red pepper, salt, oyster sauce, and stir-fry with Shao wine until it tastes golden yellow.
3. Add monosodium glutamate and sugar, pour in sesame oil and stir-fry for several times, and then serve.
Features golden color and rich fragrance.
Stewed pork intestines are very delicious.
Cooking pig intestines is the most important cleaning effort. When cleaning, the pig intestines must be turned over, and the inner membrane should be washed with clear water first. When the odor subsides slightly, add raw flour and knead several times, soak in water for a while and filter.
Clean pig intestines, cut into small pieces, examine the intestines, and remove excessive oil to reduce greasy; Put the cut sausage into the pot, add water, a little soy sauce, pepper, star anise and ginger to boil for about 30 minutes. After the intestines are boiled, pick them up and cut them into smaller pieces to serve.
Stir-fried pig intestine
Raw materials: 500g of pig's large intestine, 50g of green and red pepper * * */kloc-0, 50g of water-borne fungus, onion 1 tree, ginger 1 block, 3 cloves of garlic, 0.5 tbsp of cooking wine and light soy sauce respectively, 3 tsps of refined salt, monosodium glutamate and sesame oil each/kloc.
Making:
1, first wash and cook the pig's large intestine until it is 80% mature, cut it into triangular pieces and pickle it with cooking wine and ginger.
2. auricularia auricula and green pepper are changed into triangular pieces, ginger is sliced, onion is cut into sections, and garlic is chopped into velvet.
3, add the bottom oil to the pot, add onion and garlic to the pot, add green, red pepper, fungus, refined salt, monosodium glutamate and fry out of the pot.
4. Add base oil to the pan, stir-fry the pig's large intestine, add salt, soy sauce and cooking wine, add fried green and red peppers, stir-fry the fungus, and add sesame oil to thicken the pan.
Pork intestine soup
[Raw materials] 250g of pig large intestine, 0/5g of auricularia auricula120g of sea cucumber/kloc-0.
[production]
1, soak the fungus and wash it;
2. Wash the water-soaked sea cucumber and shred it. Wash the pig's large intestine with a tablespoon of coarse salt and put it in boiling water for a little hot.
3. Rinse with cold water and cut into sections.
4. Put all the ingredients into the pot together, add appropriate amount of water, boil with strong fire, simmer 1 to 2 hours, and season. Eat meat with soup.
[Efficacy] Nourish yin and blood, cool blood and stop dysentery.
Indications: Intestinal cancer belongs to yin-blood deficiency and heat-induced injury to intestinal collaterals, with symptoms of diarrhea, purulent blood, dull pain in the abdomen, thirst and thirst.
[Note] This soup comes from the soup of sea cucumber and auricularia auricula in Medicinal Property Test. The fungus in the soup is sweet and flat in taste, and has the functions of nourishing yin and moistening dryness, cooling blood and stopping dysentery. Sea cucumber is sweet, salty and warm, and has the functions of moistening intestine, nourishing kidney, benefiting essence and nourishing blood. The pig's large intestine tastes sweet and flat, and its function moistens and nourishes the intestine. Combined into soup, * * * plays the role of nourishing the intestine, cooling the blood and stopping dysentery.
Milk soup large intestine
Cuisine: Anhui cuisine
Features: the soup tastes fragrant, the color is white, the large intestine is soft, fat but not greasy.
Raw material: main material: 200g of pig large intestine,
Accessories: 2 cups of milk soup, 25g of Chinese cabbage, 25g of Shuifa Yulan tablets, and 0/0g of ham/kloc. 2 teaspoons of refined salt, monosodium glutamate 1 teaspoon, 2 pieces of onion, cooked lard 1 spoon.
Description:1.Cut the cooked large intestine, cut into pieces with a length of 3cm and a width of 2cm, wash the Chinese cabbage and cut into sections; Magnolia slices were cut into 3cm long and 2cm wide slices, and ham was cut into small elephant-eye slices (diagonally cut), all of which were blanched with boiling water.
2. Add lard to the wok, heat it to 60% with medium fire, add onion to fry for fragrance, and remove the onion. Put milk soup, large intestine, Chinese cabbage, magnolia slices, ham and salt into the pot, bring to a boil, add monosodium glutamate, and serve in a soup bowl.
Stewed pork intestines with Cimicifuga and Sesame
Cimicifuga15g, black sesame100g, a section of pig large intestine (3ocm long), and proper amount of seasoning. Cimicifuga foetida and black sesame are put into the cleaned pig large intestine, tied tightly at both ends, put into a casserole, add onion, ginger, salt, yellow wine and water, and simmer for 3 hours until the pig large intestine is cooked. It has the functions of lifting middle qi, tonifying deficiency and moistening intestine, and is suitable for dryness, prolapse of uterus, constipation and other diseases.
Boil and brew large intestine with vinegar
Ingredients: cooked large intestine
Ingredients: chicken breast, onion, ginger and eggs.
Seasoning: salt, monosodium glutamate, cooking wine, vinegar and sesame oil.
Production method:
1.Take the thick part of the large intestine12cm, make the chicken breast into stuffing, add soup, minced onion and ginger, salt, monosodium glutamate and cooking wine, stir the eggs in a bowl, add water and stir well, and then cut the onion and ginger for later use.
2. Put the large intestine cut into12cm into a pot and boil it thoroughly, wipe off the water with a clean towel, fill the prepared stuffing from coarse head to fine head, steam it in a cage and cool it thoroughly.
3. Cut the cool large intestine into oblique slices about 0.3 cm long, wrap the prepared egg liquid one by one, and fry until golden brown.
4. Add oil to the spoon with shredded onion and ginger, add soup, salt and monosodium glutamate to the vinegar, simmer the fried large intestine in the spoon, pour sesame oil on it, and serve.
Sauté ed salted Chinese sauerkraut with large intestine
Ingredients: 250 grams of large intestine, 300 grams of pickled cabbage, and some ginger onions.
Practice: wash the sauerkraut to dry the water, and then fry it for later use; After the large intestine is splashed with water, the ginger and onion are fried in oil;
Stir-fry the large intestine and sauerkraut until cooked, and serve.
Crispy large intestine
Ingredients: 750g of large intestine head, 50g of soy sauce100g, 25g of Chinese liquor, 5g of refined salt10g, 5g of licorice, 5g of cinnamon, 5g of star anise, 25g of ginger slices, 2000g of clean water, 50g of wet raw flour, 0g of pickled cucumber100g, and parsley.
How to do it:
1, wash the soup head first, boil it with boiling water, supercool it, and wash it for use.
2. Put 2,000 grams of clean water in the wok, add soy sauce, salt, wine, ginger slices, licorice, cinnamon and star anise, add pork intestines when rolling, and marinate them with slow fire until the chopsticks are in the right degree, that is, take up the large intestine without marinating.
3. When eating, put the large intestine into a steamer, take it out by steaming, and immediately apply wet raw powder.
4. Remove the oil from the wok and fry the large intestine until golden brown, with crispy skin as the degree. Pick it up, change it to a length of about 5 cm, and then change it, 4 pieces in the big section, 3 pieces in the middle section and 2 pieces in the small section, and put it on the plate. Serve with coriander, pickled cucumber or pickled radish, drizzle with pepper oil and 2 dishes of Chaozhou sweet sauce.
Features: crispy skin, sweet flavor, fat but not greasy, accompanied by Chaozhou sweet sauce, more distinctive.
Roasted Monopterus albus
Ingredients: large intestine of pig (600g), white eel (600g), shredded ham (50g) and wet mushrooms.
Silk (50g), white shredded pork (1 00g), protein (1piece), monosodium glutamate (10g) and Shaoxing wine.
(10g), refined salt (10g), sesame oil (a little), wet water caltrop (a little), medium soup (10
00 grams), sugar, cinnamon, licorice, star anise (a little each).
Method:
First, wash the pig's large intestine and cut it into 2 sections. Slice and wash the eel, open the belly to remove the intestines, bone it into strips, and cut it into two sections.
Second, put the shredded ham, shredded white pork and shredded mushrooms together, add protein and monosodium glutamate and mix well.
3. On both sides of the white eel meat, use a wider blade to clip in the shredded ham, shredded white pork and shredded mushrooms that have been mixed with the aunt, then roll the white eel into strips and put them into the pig's large intestine (that is, the pig's large intestine is used as a skin). The two ends of the pig's large intestine are tied tightly with aquatic plants, and then they are fried in a hot oil pan for about one minute to get beggars. (4) placing bamboo slices at the bottom of a stewing pot (earthen pot), adding pig large intestine, Chinese soup1000g, salt, wine, sugar, licorice, cinnamon and star anise, covering with a lid, and stewing on a charcoal stove until it is rotten; (5) after stewing, coating a small amount of wet water chestnut powder on the large intestine, and frying in an oil pan. Add monosodium glutamate, wet water chestnut powder and sesame oil to the original juice and pour it on the pig's large intestine.
Large intestine with shredded ginger
Fresh pig intestines are selected, stewed in a pressure cooker, and then fried with Laoganma Chili sauce and fresh shredded ginger, which is fragrant but not greasy and has a long aftertaste.
Sauced large intestine
Boil the large intestine with clear water first, and knead it with Shaoxing wine and cornstarch.
First, saute the onion in the pot, stir-fry the sausage and green pepper, and simmer with soy sauce in soy sauce until the water is dry.
1. First, wash and cook the pig's large intestine until it is 80% mature, cut it into triangular pieces, and pickle it with cooking wine and ginger. Auricularia auricula and green pepper are changed into triangular pieces, ginger is sliced, onion is cut into sections, and garlic is chopped into velvet.
2. Add base oil to the pan, add onion and garlic to the pan, add green, red pepper, fungus, refined salt and monosodium glutamate to stir-fry and take out the pan.
3. Add base oil to the pan, stir-fry the pig's large intestine, add salt, soy sauce and cooking wine, add fried green and red peppers, stir-fry the fungus, and add sesame oil to thicken the pan.
The pig's large intestine is the pig's viscera and intestines. After repeated cleaning with water, it becomes a pig's large intestine that everyone likes to eat after being marinated in a pot with spices.
Because of the oily and fishy smell in the pig intestine, it should be fried with heavy seasoning when frying.
First, cut the marinated pork intestines into hob shapes, put hot water into the cut pork intestines, and then add 1 spoonful of salt 1 spoonful of vinegar to remove the fishy smell. It will only take a few minutes, and it must not be soaked for too long, otherwise the fat oil in the pork intestines will be lost.
When frying pig large intestine, some auxiliary materials should be prepared.
Green and red peppers, one purple onion and half (all sliced)
Pepper slices, ginger and garlic slices (a little more)
Boil a hot pot, pour a proper amount of salad oil, heat the oil to seven layers, add the cut pork intestines and green pepper and purple onion slices, fry them a little, and immediately remove and drain the remaining oil for later use.
Put a little salad oil in another pot over medium heat, stir-fry the ginger, garlic and pepper segments until fragrant, pour the pig's large intestine and auxiliary materials over high heat, add each 1 spoon of salt chicken essence, and cook a little cooking wine and rice vinegar to remove the fishy smell. Stir-fry quickly for a few times, color with a few drops of soy sauce, and then take it out of the pan and put it on the plate.
The key to stir-frying pork intestines is that the fire should be fierce, and garlic vinegar should be reused to enhance the fragrance and remove the fishy smell. The pork intestines made in this way are spicy and refreshing, and they are the best dishes for wine.